Continuous cooling and tempering of plumable mass

For continuous cooling or tempering of plumable mass the Lehmann Tempering Type KBF/1S to KBF/4S is the effective solution for both the tempering of cocoa mass, cocoa butter and nougat as well as rapid cooling of waxes, creams and pastes.

Keep your products free from fat and sugar bloom.

The formation of crystals during the crystallisation process need to form properly. With its horizontal mixer and specially designed scraping tools, Lehmann has combined a highly effective cooling effect with a mixer.
The agitator beat mills optimise the mixing during the tempering process. Ensuring proper crystal formation to keep your compound masses and creams well tempered.

In addition the Lehmann Tempering Type KBF/1S to KBF/4S is suitable for the rapid cooling of waxes and the manufacturing of printing inks, creams and pastes for various applications.